Steak grillé et glaçage bleuets-balsamique
avec asperges, poivrons et pommes de terre rôties- Sulfites
- Moutarde
- Moutarde
- Sésame
- Soya
- Noix
- Blé
- Oeuf
- Poisson
- Lait
- Peut contenir des traces d’allergènes
- Arachides
- Sulfites
- Triticale
La confiture de bleuets est le complément parfait du vinaigre balsamique - la combinaison sucrée et acidulée est hors du commun comme glaçage pour le faux-filet. Des asperges et des poivrons grillés ainsi que des pommes de terre rôties complètent ce souper qui met en valeur la saison des grillades dans toute sa splendeur.
Ingrédients
285 g
Steaks de haut de surlonge
2 pièce(s)
Pomme de terre Russet
227 g
Asperges
1 pièce(s)
Poivron
7 g
Persil
2 pièce(s)
Confiture de bleuets
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Soya, Noix, Blé, Oeuf, Poisson, Lait)
10 g
Mélange d'épices de Montréal
(Contient: Moutarde Peut contenir : Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Gousses d'ail
2 g
Sel d’ail
(Peut contenir : Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Before starting, lightly oil the grill.
- While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and half the Montreal Steak Spice, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, core, then halve pepper.
- Trim and discard bottom 1-inch from asparagus.
- To a plate, add asparagus, peppers and 1/2 tbsp (1 tbsp) oil. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then toss to coat.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- In a small non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add garlic, blueberry jam, balsamic vinegar and 1/4 cup (1/2 cup) water. Cook for 2-4 min, stirring constantly, until jam melts and glaze thickens. Season with salt and pepper.
- Remove from heat. Set aside.
- Pat steaks dry with paper towels. Season with remaining Montreal Steak Spice and salt. Drizzle steak with 1/2 tbsp (1 tbsp) oil.
- Gather steak, the plate with asparagus and peppers, a clean plate for cooked steak, a piece of foil and any grilling tools, then head out to grill!
- To one side of the grill, add steaks. Cook steaks for 4-6 min per side, flipping once, until cooked to desired doneness.** (NOTE: Grill edges of the steak for 30 sec to render any excess fat, if desired).
- Meanwhile, to the other side of the grill, add aspagragus and peppers. (TIP: Arrange asparagus spears perpendicular to grill grates to keep them from falling through!) Close lid and grill veggies for 3-5 min, flipping once, until tender-crisp.
- Return to same plate.
- To the baking sheet with potatoes, add half the parsley. Toss potatoes and parsley together.
- Cut peppers into 1/4-inch slices.
- In a medium bowl, whisk together remaining parsley, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Add peppers and asparagus, then toss to coat.
- Thinly slice steak.
- Stir any steak resting juices into the glaze.
- Divide roasted potatoes, grilled vegetables and steak between plates.
- Spoon blueberry-balsamic glaze over steak.
If you've opted for sirloin steak, cook in the same way the recipe instructs you to cook the ribeye steak.
